How to Make: Your Own Pumpkin Purée

October 4, 2014 Updated: October 4, 2014

It’s pumpkin season again, which means fresh pumpkin EVERYTHING!! Homemade pumpkin puree is, of course, far superior to the canned version, and fresh-roasted pumpkin has a depth and a sweetness that comes through – even in baked goods.

1. Split the pumpkin in half and scrape out seeds and strings with a spoon. Reserve the seeds for toasting!www.loogix.com_267Qg

2. Place pumpkin in a baking dish.

3. Bake at 350ºF (175ºC) for 45-60 minutes, depending on the size of your pumpkin, until the flesh inside is very soft.

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4. Scrape the flesh out of the halves and run through a food processor until smooth.

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5. Transfer purée into an ice cube tray or container. It will stay good in the fridge for up to three days, or freezer for several months.

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